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Chocolate Coconut Almond Butter Dip

1- 1/2 cup Raw Almonds
13 cups Dark Chocolate Chips
1/2 Tablespoons Coconut Oil
1/4 teaspoons Vanilla Extract
18 teaspoons Kosher Salt


Preheat oven to 350 degrees F. Roast almonds for about 10 minutes until just toasted. Let cool for 2-3 minutes then place in a food processor. Process for about 10 minutes, scraping down sides occasionally until a smooth, creamy nut butter forms. Melt chocolate chips and coconut oil together in a small saucepan over low heat. Pour chocolate/coconut mixture into food processor with the almond butter. Add vanilla and salt and process for another minute until fully incorporated. Pour into a jar or ramekin. Keep refrigerated. Once refrigerated, dip will harden a bit from the the coconut oil and become more like a nut butter.

Source: tastykitchen.com